Why Our 48-Hour Pizza Dough Fermentation Makes All the Difference

When it comes to truly great pizza, it all starts with the dough. At Virtuous Pie, we take a slow, intentional approach to our vegan pizza dough that sets us apart. Crafted with just a few simple ingredients—flour, water, yeast, salt, and olive oil—our dough is cold-fermented for 48 hours to deliver unbeatable flavor, texture, and stretch.

A Better Pizza Dough Starts with Time and Technique

We begin with an autolyse step, where flour and water are mixed and left to rest. This simple process allows the flour to hydrate fully, which naturally develops gluten—resulting in a dough that’s easier to stretch and more flavorful.

Next, we blend in yeast, salt, and a touch of olive oil, followed by a slow mix with the remaining flour. This method avoids overworking the dough and encourages a more delicate, chewy texture once baked.

Cold Fermentation = Flavor Explosion

Unlike quick-rise doughs, we give ours a full 48 hours of cold fermentation. This process allows natural enzymes to break down the flour’s starches into sugars, which gives the dough a deep, slightly nutty flavor and an airy structure.

Day 1: After mixing, the dough rests for 24 hours in the fridge.
Day 2: We portion it into individual dough balls and let it rest for another 24 hours.
Day 3: The dough is now strong, elastic, and packed with flavor.

The Result: Light, Crispy, and Full of Character

Thanks to this slow fermentation, our dough is, full of natural flavor, easy to stretch and shape, and perfectly crisp on the outside while staying soft on the inside.

It’s a process rooted in tradition, elevated by intention—and we believe you can taste the difference in every bite.

Try It for Yourself

Whether you’re here for our signature vegan creations or building your own, you’ll experience the love and time we put into every hand-stretched pie. Because at Virtuous Pie, our dough is never rushed—and always worth it.